6 boneless breasts of chicken
1 (16 oz.) container sour cream
1 can cream of mushroom soup
1 (8 oz.) pkg. Pepperidge Farm stuffing mix

Preheat oven to 425 degrees. Boil breasts until tender. Cool and cut into chunks into bottom of 9x13x2 inch pan.

Combine soups and sour cream (do not add water to soups). Pour over chicken, mix stuffing according to package. Sprinkle over soup mixture. Cover with aluminum foil. Bake 45 minutes or until it bubbles.